It’s bad if one of them lands on your head... those things are big.
More food period. Some folks eat iguanas. And pythons. Nice when dinner falls right at your feet.
Proper preparation of the iguana requires parboilingit in saltwater for twenty to thirty minutes before roasting or stewing it. Common recipes for the iguana include stews (guisado), pozole, birria, roasted in tacos and flautas, roasted and finished with mole, and even sauteed with almonds. Two recipes for traditional preparation can be found at the Wikibooks Cookbook project. Citizens in parts of South Florida have begun cooking iguana meat after the Florida Wildlife Agency encouraged residents to kill green iguanas on their own property. In Puerto Rico, where iguanas are an invasive species, there have been efforts to promote iguana consumption.[2]Rattlesnake meat is quite tasty, can’t imagine why non-venomous python meat would be any less so. Iguana meat.....If it’ll eat, it’ll make a tu......never mind.
Pigs eat meat. Many lizards and lizard-like animals, from snakes to aligators, all eatmeat and are commonly eaten. Menayof the yummiest fish eat meat. Author Jared Diamond reports that he has eaten lion mean and it's quite good. There's really nothing in general wrong with eating meats that eat meat.
If they promote iguana, python and Asian carp as gourmet food items and get millions of Americans clamoring for them then they will get rid of the invasive species problem in no time.
I agree that is a very good way to deal with invasive species, when practical. I believe they were trying to get a lionfish industry going in Florida, but I don't think it has caught on. Supposedly tasted fine, but needed to be prepared carefully to avoid the toxins.
Reminds me of fugu (blowfish) sashimi.
In the video the restaurant owner says that it's better than tilapia.
As there are about so, so many things.Yes, there was a good Simpsons episode about that.
Well I'm glad that didn't work. Sunfish, a.k.a. pumpkin seeds, are really quite tasty if you don't mind eating a few of them to make a single meal.
That I didn't know, and it surprises me. Other bottom feeders, lkie catfish for imstance, have somethin going for them that tilapia dorsn't: flavor.
Another video said that the meat is full of bones but looks like in the video that the prep cook was able remove the bones. Financially, it's a question of how much demand and how much processing it takes to get the meat. If they can industrialize it and turn the carp into cheap imitation crab meat (or gefilte), then we might have a winner. I haven't seen a video of it but there's gotta be a way to collect the carp with giant air scoops on river boats.
The chef recommended that the bones be removed after cooking rather than before. Apparently it's much easier that way.
